Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in intensive conditions, which is conducive to the spread of infectious diseases. Vaccines, antibiotics, and other biosafety measures help mitigate the impact of infectious diseases. However, bacterial strains resistant to antibiotics are more and more frequently found in pig farms, animals, and the environment. It is now recognized that a holistic perspective is needed to sustainably fight antibiotic resistance, and that an integrated One Health approach is essential. With this in mind, this review tackles antibiotic resistance throughout the pork raising process, including their microbiome; many factors of their environment (agricultural workers, farms, rivers, etc.); and an overview of the impact of antibiotic resistance on pork meat, which is the end product available to consumers. Antibiotic resistance, while a natural process, is a public health concern. If we react, and act, collectively, it is expected to be, at least partially, reversible with judicious antibiotic usage and the development of innovative strategies and tools to foster animal health.

The high concentrations of sulfated glycolipids in the human endometrium (6) and in mammalian male germ cells (10) suggest an advantage for organisms that can use these glycolipids as receptors. Lingwood and coworkers recently found that M. hominis binds to 2 ,ug of sulfogalactoglycerolipid and sulfogalactosylceramide, or sulfatide, on thin-layer plates (7). However, it was not demonstrated that this attachment is a specific adhesin-receptor interaction rather than some form of nonspecific, perhaps ionic, binding.To better understand the ability of M. hominis to colonize and cause disease, we screened a variety of glycoconjugates for the ability to serve as receptors for M. hominis adherence. We also examined the specificity and avidity of M. hominis attachment to sulfatide.All saccharides, polysaccharides, and glycoproteins were purchased from Sigma Chemical Company (St. Louis, Mo.), as were cholesterol, cholesterol sulfate, phosphatidylcholine, and bovine serum albumin (BSA). The glycolipids GM1, asialo-GM1, GD1a, GDib, GT1b, GM2, GM3, galactosylceramide, glucosylceramide, lactosylceramide, globoside, and sulfatide were also obtained from Sigma. Asialo-GM2, trihexosylceramide, and Forssman antigen were purchased from BioCarb Inc., Gaithersburg, Md.M. hominis 1620 (passage level 3 to 5) was used predominantly in this study. Strain 1620 was originally isolated from the synovial tissue of a chronically infected septic arthritis patient (13). For comparison where noted, reference strain PG21, a rectal isolate which has been passed in the labora-* Corresponding author. tory for over 30 years, was used in some studies, as was patient blood isolate strain H5488 at passage level 3. All cultures were grown and metabolically labeled with [3H]palmitic acid (12 to 17 Ci/mmol; Dupont-New England Nuclear) as previously described (2). After harvesting and two washes in 0.05 M Tris-HCl (pH 7.6)-110 mM sodium chloride (TBS), the organisms were suspended in 10 ml of buffer, passed four times through a 23-gauge needle, and further diluted with buffer to approximately 108/ml. Depending on the experiment, this dilution provided approximately 106 cpm/ml.Thin-layer chromatography (TLC) overlays were performed as a modification of the method described in reference 5. Briefly, glycolipids and lipids were separated on aluminum-backed silica gel high-performance plates (Merck, Darmstadt, Germany) with chloroform-methanol-water (60: 35:8). Following chromatography, the plates were blocked with 1% BSA in TBS (TBS-BSA) for 1 h. Plates were then incubated for 3 h at 370C with approximately 108 CFU of unlabeled M. hominis per ml in TBS-BSA. After 30 min of washing in TBS, the plates were incubated overnight at 40C with monoclonal antibodies (1:1,000 dilution) specific for surface-exposed, protease-sensitive, integral membrane proteins of M. hominis (11). After another wash in TBS-BSA, the plates were incubated for 1 h at room temperature with

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